The effect of different storage methods on the quality of table eggs

Abstract

This research was conducted in the laboratories of the Department of Animal Production, Faculty of Agriculture, Damascus University, during the period 2021-2022. The effect of different egg storage methods was studied, and the optimal treatment conditions to maintain the quality characteristics of table eggs during the storage period were determined. Which they are: egg weight, egg weight loss, yolk height, and yolk coefficient. Fresh table eggs from commercial de Caleb laying hens were used and distributed to 12 groups at a rate of 30 eggs for each group. The eggs were stored for different periods (7, 14, 21 days), different temperature (27 and 4°C) with or without lubrication with Paraffin oil. The experiment was developed according to factorial analysis of variance (4x3).The least significant difference (LSD) value was calculated at the 5% level of significance, with three replications. The results showed that the process of storing eggs at room temperature led to a deterioration in the quality of eggs in a direct manner with an increase in the storage period. Eggs stored at room temperature had a faster rate of decline in egg weight and yolk index value compared to those that were lubricated and cooled. Thus; it will be better to storage the eggs with lubricated at 4°C